Kombucha Sorbet

7 Jun

Yesterday, I was browsing through my local health food store when I came across this:

Ginger kombucha? I can do that!

That’s right, kombucha sorbet, infused with strawberries and ginger!   It was over $6.  So, i didn’t buy it, but rather took it as a challenge.  You know what I did the second I got home:  I made my own.  My guess is that mine is much nicer.  It certainly came out a much rosier color– at some point I’ll buy a pint for comparison.

The finished product, with a garnish of mojito mint from my fire escape garden.

Once you have made kombucha, this couldn’t be easier, so long as you have the equipment:  a blender and an ice cream maker.

Here’s what I did:

Throw about 1.5 cups of strawberries, fresh or frozen, in the blender

Grate in 1 inch of peeled ginger straight into the blender.

Pour in your kombucha until the strawberries are covered

Add 2 T of maple syrup.

Blend.

The ingredients

If all your ingredients are cold, especially if you used frozen strawberries, they should be ready to throw into the ice cream maker right away.  Add the cold ingredients to the ice cream maker, let it spin for about 20 minutes.   Scoop them out and eat, or put in the freezer.  Mmmmm!

 


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